Ingredients

• 1 kg strawberries
• 300 g kiwis 
• 500 g sugar
• 40 g Black Garlic paste
• 1 teaspoon vanilla sugar

Preparation

Chop the washed strawberries and peeled kiwis and, if desired, puree the mixture with a blender until smooth. Bring the mixture to a boil along with the sugar, vanilla and Black Garlic paste. If desired, you can also replace the paste with pieces of black garlic. When the jam begins to boil, turn the heat down a little and cook, stirring occasionally and raking the foam from the jam, for about 20 minutes, until the jam becomes “shiny”.

At the same time, prepare jam jars and lids. To do this, wash the jars and place them wet, mouth down, in a cold oven. Preheat the oven to 100 C and leave the jars in the oven until the jam is ready. Place the lids in a saucepan with the water and bring the water to a boil. When the jam is ready, carefully take the hot jars from the oven, transfer the jam to the jars and close with a lid.